Hello everybody, it’s Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, kerala style ripe plantains & lentils pudding. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
It would be good if you apply some oil on your hand. See more ideas about Ripe plantain, Plantain recipes, Plantains. Recipe for a Caribbean-style dinner of coconut rice with black beans, plantains and mango salsa.
Kerala Style Ripe Plantains & Lentils Pudding is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look wonderful. Kerala Style Ripe Plantains & Lentils Pudding is something that I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook kerala style ripe plantains & lentils pudding using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Kerala Style Ripe Plantains & Lentils Pudding:
- Get 3 Ripe plantains / banana
- Make ready 1/2 kg Jaggery powder
- Get 100 gm Split moong dal/yellow lentils
- Prepare 4 cups Coconut milk
- Get 1/2 tsp Chukku podi/dry ginger powder
- Get 1/2 tsp Cardamom powder
- Prepare 1/2 tsp Jeera powder / cumin powder
- Prepare A handful, thinly sliced Coconut slices
- Make ready 1 handful Cashew nuts
- Make ready 1 handful Raisins
- Get As needed Ghee/clarified butter
- Get As needed Water
Today I just wanted to post this simple dish of fried plantains made by cooking them and pan frying them. Plantains go through various stages of ripeness. The plantain's ripeness is evidenced by the changing color of its skin. For excellent fried plantains, you will want to choose a plantain with skin that is dull yellow with patches of black or completely black—this is when a plantain is at peak ripeness.
Steps to make Kerala Style Ripe Plantains & Lentils Pudding:
- In a saucepan, add the jaggery and allow it to completely dissolve. Strain it for impurities and keep it aside. Pressure cook the moong dal for 3-4 whistles and keep it aside to cool. Once cooled, open the lid of the pressure cooker and mash the dal roughly.
- Peel the skin of the plantains. Cut the plantains lengthwise and remove the inner seeds. In a grinder, grind the plantains into a smooth puree. Melt ghee in a nonstick pan. Add the plantain puree and fry until golden in colour and the plantains are cooked. Add the jaggery syrup to the cooked bananas and simmer until the banana mixture thickens.
- Add the dal and cook on low flame for 10 mins. Add the dry ginger powder, cardamom powder, & jeera powder and mix well. Add the coconut milk & allow it to simmer until the sauce thickens, stirring occasionally. Remove from flame and keep aside. Heat ghee in a pan & fry the coconut pieces. Keep them aside.
- Fry the cashew nuts and raisins. Add the fried coconut, cashews, and raisins to the payasam along with 1 tsp of ghee. Cover with a lid to let the flavors infuse well. Serve warm or cold as desired.
As with sweet bananas, plantain color is the surest guide to their degree of ripeness. Green and yellow plantains are hard and starchy, ripe ones are heavily streaked with brown, and they're overripe when they're thoroughly blackened. There are different plantain recipes for every stage of ripeness. It is very easy to prepare snack but For delicious pazhampori we need ripe (not over ripe) and sweet Kerala banana/plantain. Most relevant Best selling Latest uploads.
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